Quote:
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Originally Posted by Babaloo
Secret Ingredient
Don't tell anyone
Toss in a stick of cinnamon
Not cinnamon powder. A stick.
Remove stick after simmering for a while.
If you can't find a cinnamon stick...try a few cloves of nutmeg.
Trust me.
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That's one of the things I do as well. Really adds a new dimension to your chili doesn't it? I also use some brown sugar and unsweetened chocolate as well. The brown sugar is where the sweet start comes from. One of the things I heard about and have been trying is putting my dry spices in my pot first and applying the heat for a short time before adding the meat. Adding the spices together under heat seems to blend them more. I am a novice cook at best, and what I do is try a receipe, and then by reading others, see what I can incorporate into mine. So far is has worked pretty good. Unfortunately, I have been having some medical issues lately that will probably stop me from making my spicier foods.
Anyway, if anyone wants my receipe, the offer still stands. PM me.